crogin
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Light Danish Dessert
https://www.allrecipes.com/recipe/232340/light-danish-dessert/?internalSource=hub%20recipe&referringId=16327&referringContentType=Recipe%20Hub&clickId=cardslot%201
allrecipes
Recipe by: Rick E
"A light and easy recipe for a Danish pastry dessert. For a variety, try substituting fruit jam for the pie filling."
Prep 15 m
Cook 30 m
Ready In 1 h 5 m
Ingredients
2 (8 ounce) cans refrigerated crescent dinner rolls, divided
2 (8 ounce) packages reduced-fat cream cheese
1 1/2 cups confectioners' sugar, divided
1 egg white
1 teaspoon vanilla extract
1 (21 ounce) can cherry pie
1 tablespoon skim milk, or as needed
Directions]/u]
Preheat oven to 350 degrees F (175 degrees C).
Grease a 13x9-inch baking dish.
Unroll one of the cans of crescent dough and place into prepared baking dish; press onto bottom of pan to form a crust, firmly pressing seams together to seal.
Beat cream cheese, 3/4 cup confectioners' sugar, egg white, and vanilla extract with an electric hand mixer on medium speed in a bowl until well blended; spread onto crust.
Spread cherry pie filling over the cream cheese mixture.
Pat remaining crescent dough onto a large sheet of waxed paper forming a 13x9-inch rectangle, pressing seams together to seal.
Invert over pie filling to form top crust; discard waxed paper.
Bake in the preheated oven until golden brown, 30 to 35 minutes; cool at least 20 minutes.
Stream milk into remaining 3/4 cup confectioners' sugar in a bowl, while beating until well blended and thick;
drizzle over warm dessert.
Cut into 24 rectangles to serve. Store leftovers in refrigerator.
Footnotes
Tip
Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving
181 calories; 8.4 g fat; 22.4 g carbohydrates; 3.5 g protein; 14 mg cholesterol; 228 mg sodium.
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1/14/2019, 2:15 am
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